Dessert

Crack Corn Salad Recipe

Bylina moretti February 15, 2026February 15, 2026

Introduction

Crack Corn Salad is the ultimate creamy, savory side dish perfect for summer gatherings. Loaded with sweet corn, crispy bacon, sharp cheddar, and a tangy ranch dressing, it’s a guaranteed crowd-pleaser that’s simple to prepare. Whether for a barbecue, picnic, or potluck, this salad brings bold flavor with minimal effort.

The dish is a creamy corn salad served in a deep blue bowl on a white marbled surface. The salad has a thick creamy white base mixed evenly with bright yellow corn kernels. Small pieces of crispy red bacon and finely chopped green chives are spread throughout, adding vibrant color and texture. A light dusting of reddish-orange spice is scattered on top, enhancing the visual appeal. The bowl is placed on a mustard yellow cloth, with a wooden spoon and some green chive stalks in the background, creating a warm and fresh setting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups cooked corn kernels (fresh, frozen, or canned)
1½ cups mayonnaise
½ cup sour cream
1 (1-oz) packet ranch dressing mix
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon paprika
2 cups shredded cheddar cheese
1 cup cooked, chopped bacon
3 green onions, chopped
Salt and pepper, to taste

Instructions

Step 1: In a large mixing bowl, whisk together mayonnaise, sour cream, ranch dressing mix, garlic powder, onion powder, and paprika until creamy and smooth.
Step 2: Add corn kernels, shredded cheddar cheese, cooked bacon, and chopped green onions to the bowl. Toss everything to combine well.
Step 3: Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld.
Step 4: Before serving, taste and season with salt and pepper as needed. Serve chilled.

Tips & Variations

Use Greek yogurt or low-fat sour cream for a lighter version.
Swap turkey bacon or omit bacon for a vegetarian option.
Add diced jalapeño or a dash of hot sauce for a spicy kick.
Mix in diced red bell peppers, cherry tomatoes, or avocado for extra freshness.
Incorporate chopped cilantro, chives, or parsley for a herbaceous twist.
Try a southwestern version with black beans, chopped red onion, and chili powder.

Storage

Store the salad in an airtight container in the refrigerator for up to 3–4 days. Avoid adding fresh, watery ingredients like tomatoes or avocado until just before serving to prevent sogginess. Stir well before serving if chilled for an extended time, as dressing may settle.